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Chewy Chocolate Chip Cookies


This recipe comes from Cake Love, a bakery located in the Washington, DC metro area.  I've never met Warren Brown, the baker and owner, but I did take a class several years ago at the Cake Love located in Silver Spring, MD. I'm still slightly bitter that Warren wasn't available to teach the class, but  I was able to obtain this very delicious chewy chocolate chip cookie recipe.   I've read quite a bit over the years about how to make chocolate chip cookies chewy and it seems that Warren has a winning recipe. 
To make your cookies chewy, you should use more brown than white sugar,  add melted butter to your sugars instead of creaming them together, and eliminate half of the egg whites (e.g., for a recipe using 2 eggs, use 1 egg and 1 egg yolk).  For best results, weigh your ingredients.  However, if you don't have a kitchen scale, I've included some approximate conversions.

Makes about 40 cookies



  •     6 ounces sugar (3/4 cup plus 1 tablespoon)
  •     14 ounces dark brown sugar (2 cups, packed)
  •     8 ounces butter (melted, cooled) (2 sticks)
  •     4 teaspoons vanilla extract 
  •     2 large eggs
  •     2 large egg yolks
  •     20 ounces all-purpose flour (4-1/2 cups plus 1 tablespoon)
  •     1 teaspoon baking soda
  •     1 teaspoon salt
  •     13 ounces semi-sweet chocolate chips
  •     6 ounces of 60% chocolate pistols



Step 1: Preheat oven to 325 degrees Fahrenheit. 

Step 2: Melt butter, remove when melted and allow to come back to room temperature.

Step 3: Sift dry ingredients together in a separate bowl and gently whisk for 10 seconds to blend them together. Set aside.

Step 4: Add butter to sugars in the bowl of your stand mixer. Allow it to fully combine running the mixer on low speed, add in vanilla extract.  Add eggs and yolks one at a time. Combine fully.


Step 5: Add dry ingredients in scoopfuls. Mix to just combine. Pour in chocolate pieces, and just combine.

Step 6: Scoop out the dough into small balls using an cookie scooper.  Evenly place balls a few inches apart on a parchment lined sheet tray.

Step 7: Bake until light and golden in appearance (for 8 minutes, rotate, then bake for 8 minutes more).



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